The Rancimat method is used as a test in the food industry for quality control during the manufacture of fats and oils or for incoming goods checks in processing industries. In addition to vegetable oils and fats, it is also possible to check the oxidation stability of animal fats such as hog fat, tallow or fish oil using the Rancimat. Foodstuffs may contain added antioxidants in order to slow down the oxidative decomposition of the oils and fats. By using the Rancimat it is possible to characterize the effectiveness of antioxidants. This is a further field of application for the instrument.


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